Ranch Chicken, carrots, & potatoes



  • 3 chicken breasts
  • 1 bag of carrots, peeled and sliced
  • 1 bag yellow potatoes, washed and diced
  • 1 pack ranch dry seasoning mix
  • 1 can cream of chicken soup
  • 1 cup milk


  1. Prepare the Ranch Dressing Mix: In a mixing bowl, combine the can of cream of chicken soup, the ranch dry seasoning mix, and 1 cup of milk. Whisk together until the mixture is smooth and well combined. This will be your ranch dressing mix.
  2. Assemble in Crockpot: Place the chicken breasts, sliced carrots, and diced potatoes into the crockpot.
  3. Pour Ranch Dressing Mix: Pour the prepared ranch dressing mix over the chicken, carrots, and potatoes, ensuring they are well coated with the mixture.
  4. Cook in Crockpot: Cover the crockpot and cook on low heat for 6-8 hours or on high heat for 4 hours. The chicken should be tender and cooked through, and the carrots and potatoes should be soft and flavorful.
  5. Serve: Once the cooking time is complete, carefully remove the chicken, carrots, and potatoes from the crockpot. Place them on a serving platter. Spoon some of the ranch dressing mixture from the crockpot over the chicken and vegetables for extra flavor and moisture.
  6. Garnish and Enjoy: Garnish with freshly chopped parsley or chives for a burst of color and freshness. Serve the ranch chicken alongside the carrots and potatoes, and enjoy a delicious and comforting meal!

This Ranch Chicken with Carrots and Potatoes recipe is not only easy to make but also packed with flavorful ranch seasoning that enhances the taste of the chicken and vegetables. Enjoy your hearty and satisfying meal!

Q1: Can I use other types of potatoes for this recipe?

A1: Yes, you can definitely use other types of potatoes such as red potatoes or russet potatoes. Choose the variety you prefer or have on hand, as they will all work well in this recipe.

Q2: Can I substitute the chicken breasts with chicken thighs?

A2: Absolutely! Chicken thighs can be used as a substitute for chicken breasts in this recipe. Keep in mind that thighs might have a slightly different cooking time, so adjust the cooking duration accordingly to ensure they are cooked through.

Q3: Can I make this recipe on the stovetop instead of using a crockpot?

A3: Yes, you can adapt this recipe for stovetop cooking. Use a large, deep skillet or a Dutch oven. Cook the chicken, carrots, and potatoes in the ranch dressing mix over medium heat. Cover the skillet or pot, and let it simmer until the chicken is cooked through and the vegetables are tender, stirring occasionally to prevent sticking. Make sure to adjust the cooking time based on the thickness of the chicken and the size of the vegetable pieces.

Q4: Is it possible to make this recipe dairy-free?

A4: Yes, you can make a dairy-free version of this recipe. Instead of using regular milk, you can opt for a dairy-free alternative such as almond milk, soy milk, or oat milk. Additionally, there are dairy-free cream of chicken soup options available in stores that you can use as a substitute.

Q5: Can I add more vegetables to this dish?

A5: Certainly! Feel free to customize this recipe by adding more vegetables to your liking. Broccoli, bell peppers, and mushrooms are great options. Just ensure that the vegetables you choose have similar cooking times to carrots and potatoes, so they all cook evenly.

Q6: How should I store the leftovers?

A6: Store any leftovers in an airtight container in the refrigerator. Properly stored, the leftovers should last for 2-3 days. When reheating, you may want to add a splash of chicken broth or water to the dish to maintain moisture.

Q7: Can I freeze this dish?

A7: While you can freeze this dish, the texture of the potatoes may change slightly upon thawing and reheating. If you decide to freeze it, place the cooled leftovers in an airtight freezer-safe container. Consume within 1-2 months for the best quality. To reheat, thaw the dish in the refrigerator overnight and then reheat it on the stovetop or in the oven, adding a bit of liquid if necessary.


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